1/2 c. firmly packed brown sugar
3 tbsp. corn starch
1/2 tsp. ground ginger
1/8 tsp. salt
4 1/2 c. cored, peeled, thinly sliced ripe pears
4 tbsp. lemon juice
1 tbsp. corn oil butter
1 recipe double crust pastry

In large bowl, stir together brown sugar, corn starch, ginger and salt. Add pears and lemon juice; toss to coat fruit. Turn into pastry lined pie plate. Dot with butter.

Cut slits in top pastry to allow steam to escape. Cover pie with top pastry, seal and flute edge.

Bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees and continue baking 40 minutes more - or until browned.